1. How green tea associated with black tea? Green tea leaves must undergo a fermentation step to create the colors, flavors and astringency associated with black tea.This fermentation is actually an enzymatic degradation of various compounds. Naturally occurring polyphenoloxidase and peroxidase cause most of the desired chemical changes, but other enzymatic reactions probably help develop the flavor by creating aldehydes and terpenes. In addition, catalase affects the level of peroxide available for the peroxidase to act on.
2. What are the the most prevalent enzymes used in juice processing?How they work? Pectinases: primarily pectin methyl esterase (PME) and polygalacturonase (PG).The PME first removes the methyl groups from the pectin molecule. The activity required varies from fruit to fruit because different fruits have different levels of methoxylation. Once this step is completed, the PG can break down the main pectin chain by catalyzing hydrolysis.
Q & A:
1. How green tea associated with black tea?
Green tea leaves must undergo a fermentation step to create the colors, flavors and astringency associated with black tea.This fermentation is actually an enzymatic degradation of various compounds. Naturally occurring polyphenoloxidase and peroxidase cause most of the desired chemical changes, but other enzymatic reactions probably help develop the flavor by creating aldehydes and terpenes. In addition, catalase affects the level of peroxide available for the peroxidase to act on.
2. What are the the most prevalent enzymes used in juice processing?How they work?
Pectinases: primarily pectin methyl esterase (PME) and polygalacturonase (PG).The PME first removes the methyl groups from the pectin molecule. The activity required varies from fruit to fruit because different fruits have different levels of methoxylation. Once this step is completed, the PG can break down the main pectin chain by catalyzing hydrolysis.